French meringue: little meringues

INGREDIENTS
150 g egg whites
300 g granulated sugar (divided into 150 + 150)
Simply weigh the whites and use twice their weight in sugar. A few crucial steps produce very white meringues. This is my first attempt and I am pleased.
I whisk room-temperature whites in the stand mixer at a fairly high speed.
I add the first 150 g sugar, half the total.
I continue until whites are stiff and glossy, forming a pointed peak.
I remove the bowl and add the other 150 g sugar.
I fold firmly upwards from the bottom until the sugar is incorporated and the mixture is very glossy, without deflating.
I put meringue in a piping bag with a star nozzle.
I line trays with parchment, securing with a little meringue so it does not lift during baking.
I pipe little meringues in the preferred shapes.
I fill the trays and heat the oven to 100°C, using fan mode.
I bake with the door slightly open to release moisture, using a flat spoon or foil ball. Meringues must dry thoroughly; lower the temperature if they colour.
Cook for 3 hours; they need drying rather than baking. Higher temperatures darken and crack them; low heat dries them while white.
I let cool in the oven.
Once cold, immediately seal in a glass jar or airtight box to prevent stickiness.